Thursday, February 10, 2011
This is a pretty easy Mexican rice dish my MIL made at Christmas. It is so flavorful and delicious, it's now my standard at any Mexican meal. Next time, I think I'll try it with brown rice, but if you want it to be authentic use a good quality organic long grain white rice. You could also sub out a jalepeno or other chile pepper for the serrano.
1 1/2 cups organic long grain white rice
1 1/2 Tablespoons EVOO
2-1/4 cups organic vegetable broth
1/2 organic yellow onion, finely chopped
1 serrano chile, seeded and finely diced
1 medium organic tomato, seeded and chopped
1 vegetable bouillon cube
salt and pepper to taste
1/2 teaspoon ground cumin
3/4 cup chopped fresh organic cilantro
1-2 cloves organic garlic, chopped
In a sauce pan over medium heat, cook rice for 3 minutes. Add broth and bring to a boil. Stir in the onion, chile, and tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil again, cover, and reduce heat to low. Cook for 20 minutes.
Serves 4-6 as a side dish